Summer Share Thirteen August 13th/15th 2024

Important information:

• This is an odd biweekly distribution.
• Where oh where have all the boxes gone?… Please look around your porch, basement, garage trunk or wherever you may store them temporarily. We needed to make up lots of new boxes today. Thank-you!
• Kudos to those members who jumped on the opportunity for a winter share!

Farm News from Jane
August; if anyone watches the seasonal roadside or ditch weeds you can see that they are early this year. Goldenrod is in bloom; previously thought to be a trigger for allergies but it’s usually the ragweed that blossoms at the same time that is often the culprit. But the purple single shoot roadside weed, Purple Loosestrife which is an invasive species, (wouldn’t they all seem invasive when you don’t desire them) is already almost filled to the tip indicating autumn is just around the corner. And the Joe Pie weed is also at or past its peak. And we’ve had the September heavy rains in August and the summer squash has faded away early. But the good news is that the watermelons are ripening! There are enough for Tuesdays shares this week and next week there’ll be enough ripened for Thursdays shares. Large tomatoes for sandwiches were harvested today so get your bacon ready. How many people enjoy a good BLT for a suppertime meal? Who can get enough of them when it’s that time of year? We certainly can’t. The sweet corn is doing great and perhaps some of you savvy members who have eaten our sweet corn over the last decade or two may have noticed the new variety we trialed this year. We have grown the “Tender crop” variety for decades but one of our seed reps shared that “Kate” is her favorite variety and so we trialed it and it has done extremely well. The ears are long with a thin cob. The ears are filled to the tip. The outside husk doesn’t stay as fresh looking but keeps just as well in the fridge. It’s almost time to freeze some for winter-time dishes. And I hope that those of you who have a fruit share are enjoying the peaches as much as we are. I have a great scone recipe to serve with them. And of course, a dollop of fresh whipped cream makes it perfect! The good eating continues…
The moon is growing and it’s full next Monday so hopefully we’ll have clear skies to enjoy it’s rising and setting this weekend. Summer nights – wasn’t that an Olivia Newton John recording? I’m telling my age…
But enjoy them as they are getting shorter each day. Balmy and beautiful especially with peaches and cream!
Thankful for all the bounty and flavors and nutrition. Blessings, Jane

Produce:   Tomatoes: large and small   sweet Corn   Garlic   Chioggia beets   Bell peppers
green Beans   Potato medley; ADK blue, Keuka gold or Red
Tuesday: red or yellow Watermelons & Thursday shares next week!

Produce tips:
– The varieties of watermelons are traditional and/or heirloom varieties which means they are not seedless. Sugar baby is red and New Orchid is the yellow variety. Both are really sweet and delicious regardless of the seeds!  I rather have large, hard seeds to deal with then those small rubbery ones in the seedless ones anyway.
– Bell peppers may have some color but are mostly still green.
– Potatoes; the rows we harvested today were a mix so “surprise” when you open the bag and cook them!
– Leeks; coming soon; get your recipes ready!

Fruit:      Donut peaches      Nectarines    Hopefully there’ll be more plums coming in the weeks ahead.

Recipes
COLORFUL CORN
1/4 cup butter; 3 cup corn, cut from cob; 1/2 cup chopped green pepper; ½ cup chopped pimiento; 1/2 cup sliced stuffed green olives; 1/4 cup chopped parsley; 2 tbsp chopped onion; 1/4 cup flour; 1 tsp salt; 1/2 tsp pepper; 2 cup milk; 3 eggs, slightly beaten; 1 cup shredded cheese
Melt butter in skillet. Add corn, green pepper, pimiento, olives, parsley and onion. Cook 2 minutes, stirring. Cover and simmer over low heat 10 minutes. Blend in flour, salt and pepper. Add milk and cook, stirring, until thickened. Gradually stir hot vegetable mixture into eggs. Stir in cheese. Turn into greased 2-qt. casserole. Set casserole in pan of water and bake in moderate oven (350°) 45 to 50 minutes, or until set. Makes 8 servings.

CORN AND TOMATO SOUP
2 cups cooked whole kernel corn; 2 medium tomatoes, chopped; 4 large stalks celery, chopped; 1-quart cold water; 2 tablespoons softened butter; 3 tablespoons unbleached flour; 1 cup milk; ½ cup grated Monterey Jack cheese; 1/2 cup chopped pimento; 2 tablespoons minced fresh oregano; Salt and freshly ground pepper
In a large soup pot, cover the corn, tomatoes, and celery with the cold water. Simmer, covered, for 30 minutes or until the vegetables are tender. In a small saucepan, melt the butter and blend in the flour, making a roux. Gradually add the milk and cook until thickened, stirring frequently. Add the milk mixture to the soup pot and stir well. Add the cheese, pimento, and oregano and stir until the cheese is melted. Add salt and pepper to taste and serve in heated bowls. 2 quarts. Recipe from Herbal Soups, Salads, Breads and Sweets

CHEESE TORTELLINI WITH TOMATOES AND CORN
1 pkg. (9oz.) refrigerated cheese tortellini, 3 ½ c. fresh corn or 1lb. frozen, 2 cups cherry tomatoes; quartered, ¼ c. thinly sliced green onions, ¼ c. minced fresh basil, 2T. grated Parmesan cheese, 4 t. olive oil, ¼ t. garlic powder, 1/8 t. pepper
In a Dutch oven, cook tortellini according to pkg directions, adding the corn during the last five minutes of cooking. Drain and rinse in cold water. In a large serving bowl, combine tortellini mixture and remaining ingredients; toss to coat.

FRESH SWEET CORN SALSA
4 ears corn, 4 tomatoes medium sized; seeded and diced, 1 medium onion; diced, 3 jalapenos, seeded and diced fine, 1 lime juiced, ½ tsp. garlic powder (or 1 fresh clove), 2 tsp. salt, ¼ cup cilantro
Corn may be used raw or cooked. Cut from cob and place in mixing bowl. Dice the tomato, onion and jalapenos. Mix with the corn and add in lime juice, salt, and garlic. Chop cilantro and mix in. Can be served fresh or refrigerate until ready to serve. 15 servings.

FRESH CORN CAKES
Makes about 9 to 10 4-inch pancakes
2 tablespoons butter, plus additional for brushing pan 3/4 cup kernels cut from one large ear sweet fresh corn, 1/8 teaspoon salt plus additional for seasoning com 1 large egg, 1 1/4 cups buttermilk 1/4 teaspoon vanilla extract, 1 tablespoon sugar, 3/4 cup all-purpose flour, 1/4 cup cornmeal, any kind 1 teaspoon baking powder, 1/2 teaspoon baking soda
Melt butter in a large cast iron skillet or griddle pan over medium heat. Add com and sauté for 4 to 5 minutes, until it begins to brown ever-so-slightly. Sprinkle with salt and set aside to cool. Wipe out skillet. Lightly beat egg in the bottom of a large bowl, then whisk in buttermilk, com, vanilla and sugar. In a smaller bowl, whisk flour, cornmeal, baking powder, baking soda and 1/8 teaspoon salt. Stir dry ingredients into wet, mixing until just combined but still lumpy in appearance. Reheat your skillet or sauté pan to medium. Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart. When the pancakes have bubbles on top and are slightly dry around the edges, flip them over and cook them until golden brown underneath. If they seem to be cooking too quickly (dark on the outside, raw centers) turn your heat down to low for the next batch and inch it up as needed. Repeat with remaining batter, and serve immediately with a pat of salted butter and a healthy dose of maple syrup.

CHILLED COCONUT CORN SOUP
2 T virgin coconut oil, 1 medium onion, finely chopped, 1 (1/2″) piece ginger, peeled, finely chopped (about 1 1/2 tsp), 1/4 tsp ground turmeric, 1 tsp kosher salt, divided, plus more to taste, 6 ears of corn, kernels cut off (about 5 1/2 cups), cobs reserved, 1 Yukon Gold potato (about 5 ounces) peeled, cut into 1/2″ cubes, 1 (14-ounce) can coconut milk, 2 (2″) strips lime zest, 1/2 C unsweetened coconut flakes, 2 T fresh lime juice, Diced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Melt coconut oil over medium heat in a large pot. Add onion, ginger, turmeric, and 1/2 tsp. salt and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Break corn cobs in half and add to pot along with corn kernels, potato, coconut milk, lime zest, and 1 1/2 cups water. Bring to a boil over high heat, then reduce to a simmer and cook until potato is tender, 20–25 minutes. Discard corn cobs and lime zest, then transfer soup to a blender. Add 1/2 tsp. salt and purée until smooth. Let cool to room temperature. Transfer to a large bowl and chill, covered, at least 2 hours. Meanwhile, preheat oven to 350°F. Spread coconut flakes on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate. Stir lime juice into soup and adjust seasonings, thinning with water, if needed. Divide soup among bowls, then top with toasted coconut, avocado, and cilantro. Serve with lime wedges alongside. Do Ahead: Soup can be made 4 days ahead. Cover and chill. Recipe from Anna Stockwell; Epicurious August 2015

SPICY RANCH SWEET CORN SALSASALSA RANVEGETARIAN

I pt. sour cream, I tsp. minced garlic, ¾ diced avocado, ½ C diced red onion, 1 C. diced tomato, 1 C. cooked corn, 2-3 tsp. minced jalapeño, 1/2 C diced red pepper
Mix contents of dips packet with sour cream. Add garlic, avocado, red onion, tomatoes, corn, jalapeno, and peppers. Stir well to combine. Refrigerate 1 hour to thicken.

CHINESE-STYLE GREEN BEANS
1 lb. fresh green beans; 1 tsp vegetable oil; 1 tsp peeled, minced ginger root; 1 clove garlic, minced; 2 Tbsp water; 1 Tbsp low-sodium soy sauce; 1 tsp cornstarch; 1/2 tsp brown sugar; 1/2 tsp dark sesame oil; 1/4 tsp crushed red pepper Trim beans; place in vegetable steamer over boiling water; cover and steam 5 minutes. Drain and plunge into cold water; drain. Treat large skillet with cooking spray. Add vegetable oil, and place over medium-high heat until hot. Add ginger and garlic; sauté 30 seconds. Add beans; stir 5 minutes until heated through. Whisk together water, soy sauce, cornstarch, brown sugar, sesame oil and red pepper. Add to beans. Cook 30 seconds, stirring, until heated through. Makes 8 servings

GREEN BEAN PORIYAL
1-pound fresh French-cut green beans; 1 tablespoon oil; 1/4 teaspoon black mustard seeds; 1/2 onion, finely chopped; I hot pepper, finely chopped; 1/4 teaspoon salt, or to taste; 1 cup flaked coconut; 1/2 tablespoon lemon juice; 2 tablespoons sliced almonds
Cook beans in unsalted water until tender; drain. Heat oil in skillet over high flame until shimmering. Add mustard seeds, cover, and let sputter. When sputtering slows, reduce heat to medium stir in onion and pepper; sauté until limp. Stir in beans and salt. Turn off heat. Add coconut and lemon juice. Sprinkle with almonds. 3-4 servings. This recipe, by Narasima Katari, is from Eat Smart in India, by Joan Peterson and Indu Menon.

ROASTED BEANS
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6

HERBED GREEN BEANS
1/2-pound fresh green beans, cooked; 2 tbsp butter or margarine; 1/4 cup minced onion; 1/2 clove garlic, minced; 2 tbsp finely chopped celery; 1/4 cup minced fresh celery leaves; 2 tbsp dried rosemary, crushed; 1/4 tsp dried basil, crushed; 1/8 tsp salt; Freshly ground pepper to taste
Drain cooked beans. Melt butter or margarine in saucepan; add onion, garlic, and celery. Sauté for 4 minutes. Add celery leaves, rosemary, basil, salt, and pepper. Cover and simmer 5 minutes. Add beans and toss; cover and heat through. Toss again before serving. Serves 3 to 4

GREEN BEANS IN DILL AND WALNUT SAUCE
1 1/2 pounds fresh green beans, trimmed; 3 tablespoons coarsely chopped walnuts; 1/2 cup finely cubed smoked ham (optional garnish); 1/2 cup finely cubed Gruyere cheese (optional garnish); 3/4 cup finely minced green onion; 1/2 cup plus 1 tablespoon walnut oil; 1/2 cup finely minced fresh dill (do not use dried dill weed); 1/4 cup finely chopped fresh parsley (preferably Italian); 3 tablespoons cider vinegar
Bring 3 quarts salted water to boil in large saucepan. Add beans and cook until just tender. Drain well and immediately run under cold water to stop cooking process. Drain again. Transfer to salad bowl and chill well.

Combine next 6 ingredients in blender and puree until smooth (do not use processor or mixture will be too grainy). Pour over beans and toss well. Cover and chill at least 2 hours before serving. Just before serving, garnish as desired. Serves 4 to 6

SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE
1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil
Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings

3 POTATO SALAD
3 medium Yukon Gold potatoes; 3 medium red potatoes; 1 large sweet potato; 1 medium onion, chopped; 1 cup mayo; 2 tbsp sugar; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp pepper; 1/2 tsp dill weed
Cube potatoes and sweet potato. Boil until tender; drain and cool. Mix remaining ingredients together. Toss with potatoes. Refrigerate overnight

OVEN FRIED POTATOES
8 potatoes; 1 stick butter; 1/2 lb. chopped bacon (fried); Parmesan cheese; 1/2 lb. Longhorn Cheddar (grated); garlic; salt Cut potatoes into 8 sections. Melt 1/2 stick margarine on 2 cookie sheets in oven. Coat potatoes (with skins) with margarine. Sprinkle with garlic salt, Parmesan cheese and bacon. Bake at 4250 for 25 minutes. Pour off extra grease. Sprinkle Cheddar over potatoes and place in oven until melted. Serve with Ranch dressing. Recipe from Terri Noble

SWISS-STYLE POTATO CAKE
1 egg, beaten; 2 tbsp grated Swiss cheese; 1/8 tsp freshly grated nutmeg; Salt and freshly ground pepper;
1# baking potatoes, peeled; 1 medium onion; 2 tbsp butter; Sour cream and crisply cooked bacon (garnish)
Beat egg with cheese, nutmeg, salt and pepper in large mixing bowl. Grate potatoes and onion into egg mixture and blend well. Melt butter in heavy 9-inch skillet over medium-high heat. Add potato batter, spreading evenly to edges. Cook 3 minutes. Reduce heat to medium low and continue cooking until potatoes are tender and golden, about 10 to 12 more minutes. Place plate over pan and invert cake onto plate. Slide cake back into skillet. Increase heat to medium high and cook 3 minutes. Reduce heat to medium low and cook until underside is golden, about 10 more minutes. Slide cake out into platter. Cut into wedges and serve. Pass sour cream and bacon separately. 1 to 6 servings

ROASTED POTATOES, PEPPERS AND ONIONS
3/4 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and pith. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4

 

SPANISH POTATO PEPPER STEW
1 1/2 tbsp olive oil; 1 cup chopped onion; 3 pounds potatoes, peeled and thick-sliced; 6 ounces andouille or other smoked spicy sausage, chopped; 1 can (14 1/2 ounces) chicken broth; 1 pepper, quartered and thick-sliced; 3 tbsp; chopped parsley; 2 tbsp sweet paprika; 1/2-ounce dried ancho or Anaheim chiles, soaked in hot water (optional); salt
Heat olive oil in large, heavy pot over medium-high heat. Add onions; sauté until limp. Stir in potatoes and sausage; cook 10 minutes, stirring often. Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water. If you are using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt. This recipe is adapted from one in The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins. Serve it as main course or side dish, or even for brunch.
Makes 6-8 servings. Recipe from MACSAC

POTATOES O ‘BRIEN
1 cup finely chopped red and green peppers; 2 green onions, with tops, chopped fine; 2 tablespoons minced parsley; 2 cups raw grated potatoes; 1 1/2 cup freshly grated Parmesan cheese; salt, black pepper, and cayenne pepper to taste; 4-6 tablespoons butter or beef or pork fat
In a food processor, chop the peppers, onions, and parsley together and set aside. Then grate the potatoes. Mix the vegetables, potatoes, seasonings, and cheese, and turn the mixture into a skillet of hot butter or fat (a cast-iron or nonstick skillet is best). Press the mixture flat with a spatula to form a large pancake. When the pancake is crisp and brown underneath (about 5 minutes), slide it onto a plate, then invert the plate over the skillet to brown the pancake on the other side. Serves 2

BEET, MUSHROOM AND POTATO CASSEROLE
2 tbsp oil; 1 medium onion, chopped; 3 tbsp flour; 1 1/4 cups vegetable stock; 1 1/2 pounds cooked beets, peeled and chopped; 5 tbsp light cream; 2 tbsp creamed horseradish; 1 tsp hot mustard; 1 tbsp wine vinegar; 1 tsp caraway seeds; 2 tbsp butter; 1 shallot, chopped; 8 ounces mushrooms, trimmed and sliced; 3 tbsp chopped fresh parsley
For the potato border: 2 pounds potatoes, peeled; 2/3 cup milk; 1 tbsp chopped fresh dill; salt and freshly ground black pepper
Preheat the oven to 375°F. Lightly oil a 9-inch round baking dish. Heat the oil in a large saucepan, add the onion and cook until soft, without coloring. Stir in the flour, remove from the heat and gradually add the stock, stirring until well blended.  Return to the heat, stir and simmer to thicken, and then add the beets, cream, creamed horseradish, mustard, vinegar and caraway seeds. To make the potato border, bring the potatoes to a boil in salted water and cook for 20 minutes. Drain well and mash with the milk. Add the dill, if using, and season with salt and pepper. Spoon the potatoes into the prepared dish and make a well in the center. Spoon the beet mixture into the well and set aside. Melt the butter in a large nonstick frying pan and cook the shallot until soft, without browning. Add the mushrooms and cook over moderate heat until their juices begin to run. Increase the heat and boil off the moisture. When quite dry, season with salt and pepper and stir in most of the chopped parsley. Spread the mushrooms over the beet mixture, cover and bake for about 30 minutes. Serve at once, garnished with the reserved parsley. If you are planning ahead, this entire dish can be made in advance and heated when needed. Allow 50 minutes baking time from room temperature. Serves 4

PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom

LATE SUMMER BRUSCHETTA
2-3 large tomatoes; 1 crunchy sweet pepper; 1 medium sweet onion; 2-3 cloves garlic, minced; olive oil; small handful fresh basil, chopped (optional); crusty bread (like baguette); shredded mozzarella or grated Parmesan
Chop the vegetables into a midsize dice. Combine with garlic, 1-2 tablespoons olive oil, and optional basil. Slice baguette down the middle and lay the 2 sides cut side up. Brush with additional 1-2 tablespoons oil and sprinkle on cheese, if using. Broil bread for several minutes until bread or cheese browns a bit. Top the sections (you may cut them smaller, if desired) with some of the vegetable mixture. This recipe is similar to one eaten at the Lawn Beach Inn in Lake Nebagamon, Wisconsin. Makes 4 servings.

FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.

PANZANELLA
1/2 loaf Italian bread; 1 1/2 c fresh basil leaves, cut in ½ inch strips; 2 cups tomatoes, peeled and cut into chunks; 1 sweet onion, halved and sliced; Salt and pepper, to taste; 1 Tbsp prepared pesto sauce; 1/4 c olive oil; 1/2 Tbsp balsamic vinegar
Remove crusts from bread, and cut into cubes. Place cubes in large bowl with basil, tomatoes, and onions. Sprinkle with salt and pepper. Blend pesto, oil and vinegar. Drizzle over salad ingredients. Toss. Cover tightly and refrigerate overnight. Allow to come to room temperature before serving Serves 4.

BEAUTIFUL CHILLED BEET SOUP
1.5 pounds/5-6 medium sized fresh beets, with stalks, cold water (or enough to cover the beets), 16 oz. chicken or vegetable stock, 1 tbsp sugar, 300ml buttermilk, 150ml full-fat natural yogurt, 1 tbsp lemon juice, 1 tbsp sugar, Sea salt and black pepper, Fresh dill, or chives, finely chopped, ½ an English, cucumber, peeled, very finely sliced, 4 radishes, very finely sliced, 2 hard-boiled eggs, cooled, peeled
Wash the beetroot (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel the beetroot. Grate the beetroot (you may want to wear gloves!) and put the beetroot and stalks in a large pan. Cover with 750ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 20 minutes. It’s important that the soup doesn’t boil too rapidly. Once the beetroot has softened, pour in the chicken or vegetable stock, add the sugar, stir well and leave to cool until completely cold. Refrigerate if necessary. You can, if you like, slightly blend the soup at this stage with a stick blender. You’ll get a richer color if you do. To the cold soup, add the buttermilk and yoghurt and stir. Taste; if the soup has quite a sweet flavor, add the lemon juice. Season with sea salt and a little black pepper. To serve the soup, stir through some finely chopped fresh dill and garnish the soup with cucumber and radish. Traditionally this cold beetroot soup is also served with cooled, boiled eggs. If, like me, you like the combination of beetroot and dill, you could go a step further and also try this vegetarian recipe for a buckwheat, beetroot and feta salad.

BEET CARPACCIO

For salad: 1 lb. beets (preferably Chioggia), trimmed and peeled, 1/4 cup lemon juice, 1 small red onion, thinly sliced; 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled; 1/4 cup greens

For dressing: 2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper

Thinly slice the beets with a mandolined slicer.  Place the slices into a bowl and toss with 1/4 cup lemon juice.  Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended.  Slowly add the olive oil, while whisking constantly.  (This creates an emulsion).  Add salt and white pepper to taste.  Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray.  If you like, add salt and a splash of lemon juice to the water.  Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly).  Cover and steam for 5-6 minutes, or until tender yet firm.  Briefly shock the beets in an ice bath, then drain.  Layer the beets and onions on four small plates.  Sprinkle with pistachios and feta cheese crumbles.  Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens. Recipe from Restaurant Widow; Serves 4

BEET HUMMUS RECIPE

1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups. Simply Recipes

ROASTED BEETS WITH BALSAMIC GLAZE RECIPE
2 # beets, medium sized, scrubbed clean, Olive oil, Salt, 1/2 c balsamic vinegar, 2 t sugar, 1 t grated orange zest, freshly ground black pepper
Preheat oven to 400°F and line pan with aluminum foil.  Rub beets with olive oil, sprinkle with salt, place in pan, cover with foil: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

STUFFED PEPPER CASSEROLE
1 lb. extra-lean (at least 90%) ground beef, ½ cup diced yellow onion, 3 cloves garlic, finely chopped, 2cups diced bell peppers, ½ teaspoon salt, ¼ teaspoon pepper, 1 can (14.5 oz) diced tomatoes, undrained, 2 cups beef broth, 1 can (8 oz) tomato sauce, 1 tablespoon soy sauce, 1 teaspoon Italian seasoning, 1 C uncooked white basmati rice, 1 ½ cups shredded Cheddar cheese, or Cheddar blend (6 oz)
In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns. Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.) Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with shredded cheese. Recipe from Bettycrocker.com

STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com

GARDEN FRESH PASTA SAUCE
This is the pasta sauce to make when gardens and farmers markets are bursting with tomatoes, green peppers and fresh herbs. The green bell peppers are sautéed in olive oil with garlic and onion, and then the tomatoes and herbs are added and cooked together for just a half hour, melding the flavors but retaining the freshness of summer’s bounty. Pour over cooked pasta and serve.
https://www.treehugger.com/green-bell-peppers-recipes-4868820

CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours. Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/

SANDIA
1/2 blender seeded watermelon pieces; Juice of 1 lime; 1/4 blender ice cubes
This recipe is the most refreshing of all summer-fruit blender drinks. Blend at high speed in short bursts several times, then at constant high speed for 20 seconds. Recipe from The Fruit and Vegetable Stand.

PEACH UPSIDE DOWN CAKE
3/4 C butter, softened, divided; 1/2 C packed brown sugar, 2 C sliced peeled fresh peaches, 3/4 C sugar, 1 large egg, room temperature, 1 tsp vanilla extract, 1-1/4 C all-purpose flour, 1-1/4 tsp baking powder,
1/4 tsp salt, 1/2 C milk
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Recipe form Taste of Home

PEACH SHORTCAKE ON GINGER BISCUITS 

Fruit and the topping: 6 large ripe and juicy peaches or enough to make about 6 cups sliced; 1 T maple sugar or regular sugar
Biscuits and cream: 2 C all-purpose flour or 1C whole wheat pastry flour mixed with 1 C all-purpose flour; 1 T sugar; 1/2 tsp sea salt; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 C (1 stick) unsalted butter, sliced into 8 pieces; 1/2C chopped candied ginger; 1 egg; 1/2 tsp vanilla extract; 1/2 C buttermilk, milk, or cream To top:1 cup whipping cream; 1/8 tsp almond extract; confectioners’ sugar, optional
Peel and slice the peaches into wedges about an inch wide. Sprinkle with the sugar, cover, and refrigerate while you make the biscuits. Preheat the oven to 400°F. Stir the dry ingredients together in a mixing bowl. Add the butter and mix on low speed, using the paddle attachment of your mixer, until the butter is broken into pea-size chunks. Stir in the candied ginger. Beat the egg with the vanilla and buttermilk. Add it to the dry ingredients and stir just to moisten. If it seems too dry, add 1 or 2 tablespoons more buttermilk. The texture will be shaggy and barely moist. Turn the dough out onto a counter lightly dusted with flour. Knead with a light touch a few times, then roll or pat the dough into a circle about 3/4 inch thick. Using a glass or cookie cutter, cut out four 33inch circles, then gather the remains, shape into a disk, and cut out the last 2 biscuits. Place close together on the sheet pan and bake until golden, 12 to 15 minutes.  Whip the cream until it holds soft peaks, then stir in the almond extract. To serve, halve the biscuits. Spoon the fruit and its juices over the bottom half, add a dollop of the cream, and cover with the top biscuit. Dust with confectioners’ sugar if desired.
Serves 6 Recipe from Local Flavors.